Summary:

Performs routine foodservice tasks including portioning, serving, cleaning, and sanitation to ensure a professional service standard. Responsibilities encompass food preparation, packaging, storage, and handling of food supplies and equipment. Reads and interprets meal tickets, verifies patient information, and manages food safety by recording temperatures and maintaining proper storage. May handle cash transactions as needed. Works primarily in a clinical environment, adhering to organizational policies and regulatory requirements. Qualifications include a high school diploma or equivalent (preferred) and prior experience in food prep, serving, cleaning, or customer service is advantageous. Skills required involve attention to detail, ability to follow instructions, and maintaining cleanliness and safety standards. Additional competencies may be outlined during department-specific orientation. Work involves weekend and holiday rotation, with potential for a sign-on bonus for new hires.